Eggplant & Garlic Stir-Fry

Eggplant & Garlic Stir-Fry

If you prepare the eggplant properly beforehand you can cook it with just 1/3 of the oil! The resulting stir-fried eggplant won't be too mushy and won't contain as much salt as it otherwise would.

Ingredients: 3-4 servings

Garlic (finely chopped)
2 small pieces
Red chili peppers (sliced into rounds)
1/2-1 teaspoon
Soy sauce
1 tablespoon
a pinch
Beef stock granules (Dashida)
1 teaspoon
a small amount
a small amount
Sesame oil
2 teaspoons
Toasted sesame seeds
1 tablespoon
Japanese leek (finely chopped)
2 tablespoons
● Salt (for rubbing)
1 tablespoon


1. Slice the eggplant into 6-8 equal slices. Then follow Steps 1-4 of Recipe ID: 2321332 to prepare the eggplant and get rid of excess moisture.
2. Grease a frying pan with some sesame oil and add the garlic and chili peppers. Heat them up up until they sizzle.
3. Add the drained eggplant and once it's coated in the oil, season the ingredients with salt, pepper, dashida beef stock, and sugar.
4. When the ingredients are cooked through, pour in the soy sauce from the edges of the pan and stop the heat. Add the Japanese leek and sesame seeds then adjust the flavour if you feel that the taste isn't salty enough.
5. The vegetables will keep cooking through with the residual heat so be careful not to overcook them in the pan. You can use chili pepper powder instead of chili peppers if you'd prefer. In that case, you should mix the powder in after you've stopped the heat.

Story Behind this Recipe

I really like stir-fried eggplant, but it's so high-calorie that I was keeping my distance from it but since I learnt this method of preparing it, I've been able to eat them a lot more .